Spicy Mac and Cheese

This spicy mac and cheese is an Indian-inspired twist on a classic. Full of cheesy pasta, spicy jalapeños, and warm Indian spices, it makes for an easy and delicious vegetarian main course or side. Whether you make it in the Instant Pot or stove, it's a true one-pot meal ready in under 30 minutes.

There's a reason why macaroni and cheese is such a classic. Pasta smothered in cheesy sauce is the perfect comfort food, not to mention easy to make.

With this recipe, I've taken all the best parts of mac and cheese and combined them with vegetables and Indian spices to give it a kick. While some may think of macaroni and cheese as just kids' food, this spicy version is grown-up-approved, too!

It's made with sautéed red and green peppers, onion, and jalapeños, spiced with seasonings like paprika and garam masala. Pasta with two types of melty cheese completes this dish, which only takes one pot and 30 minutes.

Jump to:

• What is Spicy Mac and Cheese?
• Why This Recipe Is A Keeper
• Ingredients- Notes & Substitutions
• How To Make Spicy Mac and Cheese
• Stovetop Instructions
• Serving Suggestions
• Try a Variation
• Recipe Tips & Notes
• FAQ
• More Pasta Recipes From My Kitchen
• 📖 Recipe

What is Spicy Mac and Cheese?

This mac and cheese is a fusion variation of classic mac and cheese spiced with garam masala, which is mostly a blend of toasted warm spices like cumin, coriander, cloves, cardamom, and cinnamon. Made with a few secret ingredients for extra thick and creamy mac and cheese, it's a classic dinner that's anything but boring.

Why This Recipe Is A Keeper

• The warm spices add a fun Indian twist to classic mac and cheese.
• Made in the Instant Pot or stove in under 30 minutes, it's perfect for weeknight dinners or as a side with holiday meals.
• This family-friendly dish is a true one-pot meal, which is always a bonus!

Ingredients- Notes & Substitutions

• Jalapeño: Make sure to core and seed your jalapeño if you want more of a mild spicy mac and cheese. Leave the seeds in for heat!
• Paprika: Paprika adds a pleasant peppery flavor that contrasts the rich flavor of the cheese. If you're out of paprika, you can use chili powder. Just be aware that it's a bit hotter than paprika!
• Indian Spices: This is what gives this pasta dish a fusion kick. Here is what I use:
  • Garam masala: I prefer to use homemade here, but any good quality brand, like 24 Mantra or Everest, will work.
  • Ground cumin: Adds a subtle, warm, earthy flavor to the dish. You can use more ground coriander if you're out of cumin since they are both from a type of parsley. Cumin is a bit smokier, but you can use coriander if you're in a pinch.
  • Ground coriander: Adds a floral, earthy flavor to the dish. if unavailable, it's best to skip it as it's hard to substitute its subtle flavor.
• Elbow macaroni: You can use any short-cut pasta for this recipe, like small shells or ditalini. Make sure you adjust the cooking time for the pasta you use. You can find pasta cooking times for all shapes in this article.
• Heavy whipping cream: A dash of heavy whipping cream is one of the secret ingredients that make this mac and cheese thick, creamy, and rich. You can also use half and half or whole milk for a lighter meal.
• Cheddar cheese: Another one of the secrets of extra delicious mac and cheese is a combination of different cheeses. Cheddar is bright and sharp and helps give this macaroni its cheesy flavor.
• Pepper jack cheese: Pepper jack cheese is made with Monterey jack and peppers and is buttery and spicy. Feel free to use Colby Jack instead if you prefer.

How To Make Spicy Mac and Cheese

Here are the step-by-step instructions and photo for this recipe:

• Sauté the vegetables: Preheat the Instant Pot on Saute mode. Add oil, chopped onions, peppers, Jalapeno, and minced garlic. Saute for 3 to 4 minutes, until the onions soften. (pic 1)
• Add the spices: Add the salt, red pepper flakes, paprika, garam masala, cumin, coriander, and a few tablespoons of water to prevent the spices from burning. Stir well. (pic 2)
• Add the macaroni: Cancel Sauté, then add 1½ cups water along with 1 cup milk, and deglaze the pot, scraping off anything that may have stuck to the pot. Add pasta and push it under the liquid. (pic 3)
• Cook the macaroni: Close the lid, and set Manual/Pressure cook for 4 mins. Once that time is up, release the pressure manually, following the quick-release instructions. Open the lid once the pin drops. (pic 4)
• Add the cheese and cook: Select Sauté mode and stir in the cream (or milk). Stir in grated cheese, adding a few tablespoons at a time. Continue adding cheese and keep stirring until all the cheese melts into a smooth sauce. If at this point, the pasta looks too thick, add a few tablespoons of milk or warm water. Cancel Sauté. (pic 5)
• Serve: Garnish with chopped cilantro and enjoy! (pic 6)

Stovetop Instructions

• Boil 2 cups of dried macaroni as per package directions. Reserve ½ cup of pasta water, drain the rest, and keep aside.
• Heat oil on medium heat in a deep skillet. Add chopped onions, peppers, Jalapeno, and minced garlic. Saute for 3 to 4 minutes, until the onions soften.
• Now add the spices, including salt, red pepper flakes, paprika, garam masala, cumin, and coriander, along with a few tablespoons of water, and stir well.
• Add the cooked pasta with the reserved ½ cup of pasta water and mix till the pasta is warmed through.
• Add ½ cup of milk and ½ cup of heavy whipping cream and bring it to a simmer.
• No stir in grated cheese, adding a few tablespoons at a time. Continue adding cheese and keep stirring until all the cheese melts into a smooth sauce. If, at this point, the pasta looks too thick, add a few tablespoons of milk or warm water. Garnish with cilantro and enjoy!

Serving Suggestions

• Serve your spicy mac and cheese with a side of steamed broccoli for a cozy and comforting meal.
• Make an Indian-inspired Thanksgiving or Holiday Meal: Serve it with Whole Tandoori Chicken or Drumsticks, along with Roasted Bombay Potatoes. For a vegetarian option, use Paneer Tikka instead of chicken.

Try a Variation

Skip paprika and the Indian spices and add ¼ teaspoon cayenne along with 2 teaspoons of your favorite Italian seasoning blend.

Recipe Tips & Notes

• This is a medium-spicy pasta dish. Customize the spice level to your taste. Skip or reduce the pepper flakes to make it mild. Alternatively, add ½ teaspoon of cayenne to make it spicier.
• I like using macaroni in this dish, but any short-cut pasta would work well in this recipe, like small shells or ditalini. Simply adjust the pressure cooking time based on the suggested cook time for your pasta shape in this post. 
• After pressure cooking, perform a partial release or intermittent release of pressure to prevent the starchy liquid from spraying through the valve. 
• Heavy whipping cream adds a luxurious, rich taste to the sauce. However, if you'd like to make it lighter, substitute with an equal quantity of half and half or whole milk.
• To make this ahead for a party, boil the pasta 2 to 3 days ahead of time and refrigerate. When ready to use, follow the stovetop directions to make the sauce and finish the dish.

FAQ

More Pasta Recipes From My Kitchen

• Creamy Mushroom Pasta: A fast and filling vegetarian meal featuring caramelized mushrooms tossed with creamy penne pasta and peas.
• Broccoli Cheddar Pasta: This family-friendly one-pot meal is everything a Broccoli Cheddar soup promises, and more.
• Chicken Fajita Pasta: A satisfying and colorful dish of bell peppers, onions, penne, chicken, salsa, homemade taco seasoning and a blend of Mexican cheeses! 
• Easy Pesto Pasta: This delicious pasta is flavored with homemade pesto sauce. 
• Penne Alla Vodka: A silky, glossy and creamy Italian pasta dish with a pop of heat from red pepper and bright finish from fresh basil.
• Taco Pasta: This cheesy, spicy and yum pasta is a hearty pasta dish dressed up with zesty taco seasoning. 
• More Pasta Recipes on the blog.

📖 Recipe